All Posts By Maria Russo

Maria Russo is an associate editor at Food Network, now living in New York City after being born and raised in the great state of Michigan. She likes her eggs runny, her pasta cheesy and has been known to throw back dozens of oysters at a time.

Top 3 Most-Searched Ingredients on FoodNetwork.com, Plus Recipes

by in Recipes, January 13th, 2014

Perfect Roast ChickenJust last week on an all-new episode of The Kitchen, the co-hosts took to FoodNetwork.com to find out which three ingredients were most searched by fans, and it turns out that when it comes to home cooking, simplicity and health reign supreme. Chicken, the ultimate family-friendly dinner, leads the way in searches, followed by good-for-you kale and quinoa, so Marcela combined these picks into one simple dish: Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad. Instead of featuring all three ingredients on one plate, FN Dish is breaking them down, showcasing three of the best recipes for each chicken, kale and quinoa on FoodNetwork.com; read on below to find must-try soups, salads and all-in-one suppers alike for these fan-favorite ingredients.

Chicken:
3. Chicken Piccata — Quickly coated in flour and cooked until tender, Giada’s easy chicken dinner is topped with a classically bold sauce of lemon and capers.

2. Easy Chicken Pot Pie — Thanks to Sunny’s shortcut of using store-bought dough as the pastry topping, this creamy, hearty pot pie can be on the table in less than 45 minutes.

1. Perfect Roast Chicken (pictured above) — Stick with Ina’s no-fail method of buttering the bird and roasting it with lemon and herbs to turn out a juicy, flavor-packed chicken every time.

Get more chicken recipes.

Get top recipes for kale and quinoa

Soba Noodles with Shiitakes and Edamame — Meatless Monday

by in Recipes, January 13th, 2014

Soba Noodles with Shiitakes and EdamameWhether it’s because of hectic schedules or simply an undeniable craving, sometimes it’s tempting to pick up the phone and order delivery for dinner. But even on the busiest of weeknights, it’s possible to make some of your favorite takeout picks at home, and the results are often healthier and made with better ingredients. The secret to making supper in a flash is keeping a well-stocked pantry, so on the weekend — or when you find yourself with extra time — head to the supermarket to pick up some essentials like dried pasta and rice, cans of beans and basic condiments. It’s far simpler to recreate classic Asian takeout dishes, for instance, when you already have items like soy sauce, sesame oil and rice vinegar on hand.

Food Network Magazine puts all three of those Asian products to work in Soba Noodles with Shiitakes and Edamame (pictured above), its spin on a traditional Asian noodle dish. Ready to eat in only 35 minutes, this recipe comes together simply thanks to frozen, preshelled edamame and quick-cooking soba noodles, which take only 5-6 minutes to become al dente. This dinner gets it heft from tender, earthy shiitake mushrooms, and boasts a light, fresh finish from a dressing featuring blended cilantro and mint, plus soy sauce and sesame oil. For subtle spice and added flavor, add a bit of Sriracha to the food processor when making the dressing and balance the heat with a sprinkling more of cilantro before serving.

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Grown-Up Sabotage in a Kid-Size Kitchen — Alton’s After-Show

by in Shows, January 12th, 2014


From competition and available prize money to chefs’ hopes and judges’ expectations, Cutthroat Kitchen isn’t short on anything, least of all sabotage. But tonight the contest took a turn for the pintsize in Round 3, when Chef Midgley found himself cooking strawberry shortcake in a tiny kids’ kitchen, equipped with a miniscule sink, toaster oven and induction range, as well as petite utensils.

“If you can only imagine in your mind’s eye big ol’ mitts on that guy using these little-bitty tools,” Alton said to Simon after he revealed the play-size setup to the judge on his After-Show. “I probably would have cried and run off into the corner,” Simon joked of how he may have approached this challenge, as he and Alton crouched down next to it. It turns out, however, that Chef Midgley found success with this sabotage, as he completed the round on time and presented Simon with a dish superior to his rival’s balsamic-soaked plate.

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Win a Signed Copy of The Kitchen’s Cookbook Club Feature, Desserts for Every Season

by in Contests, January 11th, 2014

Desserts for Every SeasonFor the first time on Saturday’s brand-new episode of The Kitchen (airing Saturdays at 11am/10c), the co-hosts introduced fans to what will become a regular segment on the show — Cookbook Club — wherein they welcome a cookbook author to the set to check out his or her recipes and even taste some of the book’s most-tempting dishes.

Pastry chef Jenny McCoy kicked it off this week with her publication, Desserts for Every Season, a sweet-tooth-satisfying collection of easy-to-make treats. While the book boasts recipes that are grouped by seasonal ingredients and flavors, Jenny says that each how-to is approachable enough that you can swap out the fruit featured in one season’s dish for something else — whatever happens to be the freshest when you’re making it. She and Katie wasted no time in cooking up one of the book’s most-decadent recipes, Chocolate-Dried Cherry Bread Pudding — a warm, gooey dessert made with milk chocolate, a bit of orange zest and some chewy dried cherries.

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One-on-One with Sunny Anderson from The Kitchen

by in Food Network Chef, Shows, January 10th, 2014

Sunny AndersonYou know GeoffreyJeffKatieMarcela and Sunny from their other adventures on Food Network and FoodNetwork.com, but for the first time last Saturday, you watched them come together on their brand-new series, The Kitchen (airing Saturdays at 11am/10c). Katie and Geoffrey cooked alongside each other, Sunny showed off her version of crepes, and the group dished about the latest trends and topics in everyone’s favorite room of the house: the kitchen. Before the season gets too far underway, however, FN Dish wants fans to get to know each of the co-hosts a bit better, so we’ll be sharing exclusive interviews with all five chefs every day this week. Read on below to learn more about Sunny Anderson, then get to know the rest of the group.

Tell us your culinary point of view in the kitchen in a few sentences.
Sunny Anderson: I am hungry, I am impatient and I am lazy. This is how I cook.

Why did you want to get involved in The Kitchen?
SA: I always talk about food, so why not get paid for it, right? And it’s a good excuse to get Geoffrey Zakarian to cook for me weekly.

Hear more from Sunny

One-on-One with Marcela Valladolid from The Kitchen

by in Food Network Chef, Shows, January 9th, 2014

Marcela ValladolidYou know GeoffreyJeffKatieMarcela and Sunny from their other adventures on Food Network and FoodNetwork.com, but for the first time last Saturday, you watched them come together on their brand-new series, The Kitchen (airing Saturdays at 11am/10c). Katie and Geoffrey cooked alongside each other, Sunny showed off her version of crepes, and the group dished about the latest trends and topics in everyone’s favorite room of the house: the kitchen. Before the season gets too far underway, however, FN Dish wants fans to get to know each of the co-hosts a bit better, so we’ll be sharing exclusive interviews with all five chefs every day this week. Read on below to learn more about Marcela Valladolid, and check back tomorrow to hear from Sunny.

Tell us your culinary point of view in the kitchen in a few sentences.
Marcela Valladolid: Quick, easy, approachable and Mexican at the core

Why did you want to get involved in The Kitchen?
MV: Because I wanted to add that perspective precisely. A lot of the hosts have kids — well, the Jeffries have kids — but I am the only one that’s a mom, and I think that’s a very important perspective to have. And also, I think I’m always going to try to infuse that Mexican flavor and Mexican ingredients, and I think that’s very relevant these days. I think there’s a huge interest in that, so I think you can infuse that at the same time as being incredibly approachable …. So I think there’s a huge interest in anything Hispanic, and I’d love to be able to be that voice on the show. I’m sure all of us appreciate, like I said, easy and approachable menus, but because, like I said, I’m a mom, it’s just something that I totally gravitate toward.

Hear more from Marcela

Keith Simpson Helps Clients Buy This Restaurant on an All-New Series

by in Shows, January 9th, 2014

Keith SimpsonWhen it comes to investing in a house, few things could be worse for buyers than making a rash or an uninformed decision on which property to turn into their dream home. It takes a professional real estate agent with experience in the market and the keen awareness of a family’s needs to ultimately help them decide on the best space for them. So when budding restaurateurs are in the market for a location to launch their brand-new business, they, too, turn to the master; and in the world of restaurant real estate, that title belongs to Keith Simpson.

On his all-new upcoming series, Buy This Restaurant, premiering Wednesday, Feb. 5, at 9pm/8c, a longtime real estate maven and former chef, Keith will work with aspiring restaurant owners to help them track down not just any available building but one ideal for their future business. Each week Keith will introduce three potential spaces to all-new clients and show off lifelike renderings of the would-be eateries. Thanks to his trained eye and years of experience in the industry, Keith will be able to see past the emptiness and mess of particular buildings, envision the possible improvements after construction and design updates, and ultimately guide the buyers as they make the best-possible purchase for themselves.

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#TBT: Michael Symon

by in Food Network Chef, January 9th, 2014

Michael SymonIt’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.

Now a long-standing Iron Chef, Michael Symon had to earn his place in Kitchen Stadium through weeks of hard-fought battles on the first-ever season of The Next Iron Chef. He faced off against top rival chefs in the hopes of claiming the ultimate prize, and finally in 2007, Michael joined the ranks of The Chairman’s elite. He’s been battling competitors with sweet and savory Secret Ingredients ever since.

When it comes to his cooking style, Michael often celebrates the flavors of his Greek heritage and is especially keen on pork — any and all cuts of it. This meat man doesn’t shy away from bold flavors, letting everyday seasonal ingredients shine in order to create the freshest dishes, like Stewed Escarole with Feta, Grilled Rack of Pork with Cabbageand Chicken-and-Dumpling Soup. Fans appreciate Michael’s straightforward approach to his recipes and ability to combine Kitchen Stadium-worthy flavor with home cook-friendly techniques — not to mention his signature, unmistakable laugh.

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Chicken Thighs Are the New Bacon? Yes, According to Jeff Mauro

by in Recipes, January 8th, 2014

Grilled Citrus-Marinated Chicken ThighsThe new year is full of uncertain futures and vast possibilities, and often with those come predictions for what will be especially hot topics and what will be old news over the next 12 months. Mere days into 2014, Jeff Mauro revealed on last week’s premiere episode of The Kitchen that among the year’s food trends, he thinks chicken thighs will gain huge popularity — and perhaps even replace the ever-present bacon.

While few eat an entire plate of bacon for supper, chicken thighs are indeed a meal in and of themselves, and, best of all, they’re simple to cook and easy on the wallet. Since thighs tend to be a bit fattier than chicken breasts, they’re far more flavorful, and can be prepared in any number of ways. Try roasting them with garlic, grilling them with fresh herbs and citrusor braising them in a rich sauce. No matter how you cook chicken thighs, you can be sure you’ll end up with juicy, tender meat that the whole family will enjoy.

Check out a few of Food Network’s favorite chicken thigh recipes after the jump, then tell FN Dish in the comments below what food trends you’re hoping to see in 2014.

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One-on-One with Katie Lee from The Kitchen

by in Food Network Chef, Shows, January 8th, 2014

Katie LeeYou know GeoffreyJeffKatieMarcela and Sunny from their other adventures on Food Network and FoodNetwork.com, but for the first time last Saturday, you watched them come together on their brand-new series, The Kitchen (airing Saturdays at 11am/10c). Katie and Geoffrey cooked alongside each other, Sunny showed off her version of crepes, and the group dished about the latest trends and topics in everyone’s favorite room of the house: the kitchen. Before the season gets too far underway, however, FN Dish wants fans to get to know each of the co-hosts a bit better, so we’ll be sharing exclusive interviews with all five chefs every day this week. Read on below to learn more about Katie Lee, and keep checking back to hear from Marcela and Sunny.

Tell us your culinary point of view in the kitchen in a few sentences.
Katie Lee: I think simplicity is best. Use really great ingredients, and you don’t have to do a lot to them.

Why did you want to get involved in The Kitchen?
KL: When I first heard about this show, I thought it sounded like so much fun. The kitchen is truly the hangout heart of my home; everybody’s always in there. And to get in this kitchen with these people, it’s such a joy and so much fun.

Hear more from Katie

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